Fat-Burning Mint Chip Ice Cream (Dairy-Free, Paleo & Wild Diet Friendly)
Prep time
Total time
Cool and creamy, with just enough dark chocolate to soothe the savage beast, mint chip ice cream is truly a dessert for all occasions, all ages, and every sweet craving. Garnish with a bit of fresh mint and a dash of cacao powder. Simple perfection.
Serves: 6
  • 4 (16-ounce) cans full-fat, unsweetened coconut milk (organic)
  • 8 medjool dates, pitted (organic)
  • 2 teaspoons peppermint extract
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • ¼ - ½ teaspoon organic dark chocolate chips
  • ¾ cup organic macadamia nuts
  1. Add coconut milk, dates, peppermint, vanilla, salt and stevia to the blender, and blend on high until dates are well incorporated and the mixture is smooth.
  2. Taste mixture, and add a small amount of stevia, if needed, to reach desired sweetness.
  3. Add half of the chocolate chips and half the macadamia nuts and blend until they’re broken into small pieces.
  4. Add the remaining chocolate chips and macadamia nuts and stir.
  5. Transfer mixture to your ice cream maker and churn according to the manufacturer’s instructions.
  6. Serve immediately or freeze in an airtight container (after freezing, let sit at room temperature for 10 minutes before enjoying).
If you want your mint chip ice cream to have a nice green hue, simply throw in a handful of baby spinach leaves and stir in the chocolate chips instead of pulsing them into the mix.
Recipe by Fat-Burning Man at https://fatburningman.com/fat-burning-mint-chip-ice-cream-dairy-free-paleo-wild-diet-friendly/